No need to bet on originality to seduce your guests ... Cooking good values is also good!
Ingredients for 4 persons :
- 1 small shoulder of lamb, boneless and cut into large cubes
- 1 bunch oftarragon
- 300 g of lenses green du Puy
- 1 C. Dijon mustard
- 1 C. tablespoon of wine vinegar
- 60 g butter
- 4 tbsp. tablespoons of olive oil
- Salt and pepper from the mill.
> Remove the leaves from the tarragon, wash it, dry it and roughly chop it.
> Heat a casserole dish with 2 tbsp. tablespoons olive oil, brown the cubes of lamb for a few minutes over high heat and on all sides, pour 1 liter of water and simmer 45 minutes over low heat. Drain the lamb cubes and set them aside.
> Pour the lentils into the lamb's cooking juices and cook them for 25 minutes over low heat, stirring occasionally.
> When they are cooked and off the heat, add the remaining oil, mustard, butter and vinegar, mix and return the lamb cubes, add the tarragon, salt and pepper and mix.